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Boiled Finnan Haddie
From The home cook book, 1905
Serves 2
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 40. The excerpt below is the record exactly as published.
BOILED FINNAN HADDIE In choosing the fish be sure its preservation is good. Not infrequently it may be found bad in some part. Wash and skin and lay in cold water enough to cover. Set over a fire, cover tight, and keep just to simmering point. In half to three-quarters of an hour the flesh can be raised free from bone — which is a sign the fish is done. Have a hot platter, lay the fish on it, spread it with butter
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